Favorite Chocolate Sheet Cake Recipe

My mother adapted this family pleaser from a recipe for vanilla cake that was in a church cookbook. The cake is so flavorful, it wouldn't need frosting-but I always feel you can never have enough chocolate!

Nutritional Facts

Directions

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in chocolate until combined.

Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 23-27 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

For frosting, in a small saucepan, bring cocoa and milk to a boil over medium heat, stirring constantly. Remove from the heat; stir in butter and vanilla until butter is melted. Whisk in confectioners' sugar until smooth. Drizzle over cake and spread quickly. Let stand until set.Yield: 12 servings.

Originally published as Favorite Chocolate Sheet Cake in Country Woman
January/February 2002, p31

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"This recipe didn't work out to well for me. There was way too much mix to fit into one 15 x 10 x 1 pan. Let's just say this turned into a huge mess! If you attempt to make this and also find out that there seems to be too much mix, I would reccomend using a regular 13 x 9. I'm interested to see how it turns out for other people!"